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Penny’s Pumpkin Roll
AS SWEET AS PIE Penny’s signature Pumpkin Roll and Caramel Apple Pie are accompanied by hot apple cider dressed up with cinnamon sticks, star anise and apple slices. An array of Thanksgiving poppers sets the stage for the festive meal. (Photo: Mort Mulliken)
Cooking spray
3 large eggs
1 cup sugar
¾ cup flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons ground ginger
½ teaspoon salt
1½ teaspoons ground nutmeg
2⁄3 cup canned pumpkin
1 teaspoon squeezed lemon juice
½ cup powdered sugar for dusting
Icing ingredients:
6 ounces cream cheese, softened
1⁄3 cup softened butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon squeezed lemon juice
Additional powdered sugar for garnish.
Plastic wrap for wrapping the finished roll to keep shape.
Spray a jelly roll pan with cooking spray. Line with parchment paper. Spray top of parchment paper with cooking spray.
Beat together eggs and sugar. Combine flour, cinnamon, baking soda, baking powder, ginger, salt and nutmeg. Add to egg mixture.
Combine pumpkin and lemon juice. Add to batter. Mix well. Spread evenly in the prepared jelly roll pan. Bake at 375 degrees for 15 minutes or until center is done.
Lightly dust a slightly damp dish towel with ½ cup of powdered sugar. Loosen the edges of the baked pumpkin sheet. Turn pan over and transfer pumpkin to the dish towel. Remove parchment paper. Roll the pumpkin and towel together in a tight roll. Cool on a wire rack, seam side down.
Prepare icing. Beat together cream cheese and butter. Add 1 cup powdered sugar. Stir in vanilla and lemon juice.
Unroll cooled pumpkin roll. Remove towel. Spread cream cheese icing evenly over the roll. Leave a 1-inch border. Roll the pumpkin and place seam side down. Sprinkle with powdered sugar. Wrap in plastic wrap and refrigerate for 2-3 hours. Slice and serve.
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